葡聚糖对煮糖及白砂糖晶体形态的影响
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摘要
葡聚糖是高分子高粘度多糖,对制糖生产过程危害很大。通过使用小型试验型真空煮糖设备煮制含有不同葡聚糖的糖浆,分析糖膏粘度、煮糖时间、提糖率及观察蔗糖晶体形态,研究煮糖物料中含不同浓度的葡聚糖对煮糖操作及白砂糖晶形的影响。结果表明:葡聚糖浓度增大,会增大糖膏粘度,延长煮糖时间,降低提糖率,改变蔗糖晶体形态甚至出现针状晶体;高分子量葡聚糖比低分子量葡聚糖对煮糖影响更大。
Dextran is a kind of polysaccharide, a macromolecule and high viscosity material. It can do great harm in the sugar producing process. Using a small experimental vacuum equipment to cook syrup containing different dextran, this paper analyzed the massecuite, boiling time, sugar extraction rate, observed the sucrose crystal morphology, studied the influence of boiled sugar material containing different concentrations of dextran to the operation of boiling sugar and sugar crystal morphology. The results showed that dextran concentration increases will increase the viscosity of massecuite, prolong boiling time, reduce the sugar extraction rate, change sucrose crystal morphology even cause acicular crystals to appear. High molecular weight dextran has greater influence on boiling sugar than low molecular one has.
Dextran is a kind of polysaccharide, a macromolecule and high viscosity material. It can do great harm in the sugar producing process. Using a small experimental vacuum equipment to cook syrup containing different dextran, this paper analyzed the massecuite, boiling time, sugar extraction rate, observed the sucrose crystal morphology, studied the influence of boiled sugar material containing different concentrations of dextran to the operation of boiling sugar and sugar crystal morphology. The results showed that dextran concentration increases will increase the viscosity of massecuite, prolong boiling time, reduce the sugar extraction rate, change sucrose crystal morphology even cause acicular crystals to appear. High molecular weight dextran has greater influence on boiling sugar than low molecular one has.
引文
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[3]ARWUT P,ADRIAN E F,PHILIP A.et al.Measurement and analysis of the dextran partition coefficient in sucrose crystallization[J].Journal of Crystal Growth,2009,311:3667-3673.
[4]郑伟基.白砂糖中酸性絮凝物的研究进展[J].广西轻工业,2007(7):14-15.
[5]广东省甘蔗糖业食品科学研究所.甘蔗制糖化学管理统一分析方法[M].北京:轻工业出版社,1976.
[6]中国轻工业联合会.GB/T15108-2006原糖[S].北京:中国标准出版社,2006.
[2]周文红,刘慧霞,张建法,等.葡聚糖含量使糖度测定值虚假增加的影响研究[J].广西蔗糖,2009(3):39-48.
[3]ARWUT P,ADRIAN E F,PHILIP A.et al.Measurement and analysis of the dextran partition coefficient in sucrose crystallization[J].Journal of Crystal Growth,2009,311:3667-3673.
[4]郑伟基.白砂糖中酸性絮凝物的研究进展[J].广西轻工业,2007(7):14-15.
[5]广东省甘蔗糖业食品科学研究所.甘蔗制糖化学管理统一分析方法[M].北京:轻工业出版社,1976.
[6]中国轻工业联合会.GB/T15108-2006原糖[S].北京:中国标准出版社,2006.